This makes two Stromboli, six servings, and takes around 2 hours total to make. This includes the time to let the dough rise so it’s not all hands on time. It’s a favorite weekend meal for my husband. He loves to take the leftovers to work where he is the envy of all!
2 1/4 tsp Yeast (1- 1/4 oz. packet)
1 c Warm Water
2 tsp Sugar
3 c Flour (all purpose or can substitute half whole wheat)
1 Tbs Olive Oil
1 tsp Salt
3 Tbs Butter, melted
1/2 tsp Dried Minced Garlic (4 cloves)
1/2 c Parmesan, grated
6 oz. Salami, thinly sliced
6 oz. Canadian Bacon, thinly sliced
6 oz. Pepperoni, thinly sliced
6 oz. Motzerella Cheese, thinly sliced or shreaded
6 oz. Pepper Jack Cheese, thinly sliced or shreaded
4 tsp Dried Basil (1/4 c fresh)
Black Pepper, to taste
15 oz. Tomato Sauce
1/8 tsp Garlic Powder
1/4 tsp Dried Basil
1/4 tsp Dried Oregano
1/8 tsp Red Pepper Flakes
Put the yeast, water and sugar in a large bowl. Let it sit so the yeast can activate. The yeast should start foaming and form small bubbles on the surface (10 minutes). Gradually mix in the flour. Add the olive oil and salt. Continue to mix until encorporated and it forms a large ball. Remove the dough from the bowl and knead on a lightly-floured surface until the dough is smooth and elastic. Wash your bowl, dry and oil. Place dough in your oiled bowl, cover with plastic and allow to sit until the dough rises and doubles in volume (1 hour).
Preheat oven to 375° F. Divide the dough in half and work with one piece at a time until you start adding the guts. Roll the dough into a 10″x13″ rectangle. Put the long side closest to you. Brush with half of the melted butter, then spread the garlic out evenly over the top, remembering to split the filling evenly between both Stromboli. (This is where it’s good to be filling both at the same time so you don’t have lopsided Stromboli.) Leave a 1″ border around the borders. Sprinkle Parmesan, then layer your meats (Salami, Canadian Bacon, and Pepperoni). Spread cheese over the top and then with basil and black pepper. With the longest edge closest to you, roll the dough into a log, sealing the ends as you go. (Pinch the dough to seal) When you get to the end, gently press to seal, then place seam-side down on a baking sheet. Brush tops with remaining melted butter and sprinkle with additional Parmesan. Bake 25 to 30 minutes. Cool 5 minutes before cutting into it. Serve with Marinara Sauce.
Mix everything in a medium bowl to serve cold. Or, mix in a small saucepan and heat to serve warm. Adjust the amounts of the spices to suit your own tastes. Taste testing is a delicious habit!
If you like my Stromboli, you’ll love my other recipes!